Heart Healthy Idaho Potato Salad Recipes
HEALTHIER OVEN ROASTED POTATOES
This roasted potato side dish, made with less olive oil and more fresh herbs than the original recipe, is a healthy hit with everyone.
Provided by MakeItHealthy
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
- Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 65.5 g, Fat 3.8 g, Fiber 8.4 g, Protein 7.7 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 2.9 g
IDAHO POTATO SALAD
Mom used to make this potato salad without a recipe. When I got married, she and I made it one afternoon and wrote down the ingredients so I could make it at home. Of course, we used our famous Idaho potatoes.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 9
Steps:
- Cut potatoes into 1/4-in. thick slices; place in a large bowl. Add cucumber, eggs, onions and pickle. , In a small bowl, combine the mayonnaise, pickle juice and mustard; pour over potato mixture and toss gently to coat. Cover and refrigerate. Fold in radishes just before serving.
Nutrition Facts : Calories 270 calories, Fat 16g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 148mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
HEALTHY POTATO SALAD
"Here's a heart-healthy version of my longtime favorite potato salad recipe," says Pat Potter, Calumet City, Illinois. "It's colorful and chock-full of good crunchy ingredients."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes. , Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces., In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled.
Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 305mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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POTATO SALAD | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
- Scrub potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover and bring to a boil over high heat. Reduce heat to medium high and cook 12 to 15 minutes, or until a knife can easily pierce the potatoes, but they're still firm.
- Remove the yolks from four of the eggs and discard or save for another use. Roughly chop the four whites and two of the whole eggs, saving two for garnish.
- In a small mixing bowl, using a whisk, combine the mayonnaise, Miracle Whip, dill pickle liquid, yellow mustard, salt and pepper. Whisk well to combine; set aside.
- Remove the cooled potatoes from the pot of water. With a paring knife, remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl.
- Transfer potato salad to a serving bowl. Slice remaining two eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.
HEART-HEALTHY IDAHO® POTATO SALAD
Ingredients: 2¾ pounds Idaho® potatoes; 8 large eggs hard-boiled; 1 medium yellow onion, chopped; ½ cup dill pickles, chopped; ¼ cup mayonnaise; ¼ cup Miracle Whip
From idahopotato.com
From idahopotato.com
- Scrub potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover and bring to a boil over high heat.
- Reduce heat to medium-high and cook 12-15 minutes, or until a knife can easily pierce the potatoes, but they're still firm. Pour off the hot water, and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing the remaining ingredients.
- Remove the yolks from four of the eggs. Discard or save for another use. Roughly chop the four whites and two of the whole eggs, saving two for garnish. Add the chopped egg to a large mixing bowl.
HEART-HEALTHY IDAHO® POTATO SALAD - IDAHO POTATO COMMISSION
From idahopotato.com
- Scrub potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover and bring to a boil over high heat.
- Reduce heat to medium-high and cook 12-15 minutes, or until a knife can easily pierce the potatoes, but they're still firm. Pour off the hot water, and add cold water to the pot to help cool down the potatoes.
- Remove the yolks from four of the eggs. Discard or save for another use. Roughly chop the four whites and two of the whole eggs, saving two for garnish.
- In a small mixing bowl, using a whisk, combine the mayonnaise, Miracle Whip, Greek yogurt, dill pickle brine, yellow mustard, garlic powder, salt and pepper.
- Remove the cooled potatoes from the pot of water. With a paring knife, remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl.
- Transfer potato salad to a serving bowl. Cut the remaining two eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.
ROASTED IDAHO POTATO WEDGE SALAD - THE CANDID APPETITE
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